Synopses & Reviews
Food is my thing. Food, and everything that goes along with it. And really, what doesn't go with food? Everything good goes with food: Music. Art. Good wine. Old friends. New people. When I started Guerrilla Cuisine, a collaborative underground dining project in Charleston, South Carolina, I got to combine all these things. My main goal was to provide food for the people-a new, real and different fine dining experience that takes you out of your comfort zone. Now I have the opportunity to bring something old back into people's lives. The books I've chosen for Bibliolife's Old School Cooking Series are the foundation of culinary tradition. It's fascinating to look back into these old books and see how things were done centuries ago. It's exciting to try the recipes and find out they create amazing meals that we can still enjoy. It's like eating history. The first book in the series, Old Cookery Books and Ancient Cuisine, is introduced by Matt Bolus. Matt studied cuisine in Europe, so he's had a lot of exposure to various cultural and historical culinary traditions. Plus he's a history buff; he knows more about this stuff than I do. And at the end of the day I am doing the same thing with these books as I am in producing my Guerrilla Cuisine events. Not trying to be the expert, but taking people, ideas, and passions revolving around food and trying to find them a home where they can be happy. Working in the culinary industry is about bringing something to life-not just food, but the whole dining experience. In the same way, the Old School Cooking Series from Bibliolife brings new life into ancient cookbooks and books on culinary history, and I am so excited to be a part of it. Please enjoy.
Synopsis
This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide.